Alright, I couldn’t think of any good way to start this post, so how ‘bout a favorite, classic Cody photo for your evening?
I’ll tell ya…if this guys has taught me one thing, it’d definitely have to be this:
As long as you’re in good company, who cares if you’re chillin’ spread-eagle in front of ‘em all.
What a character.
Tonight, I’m actually headed out to watch Jay’s softball game, so I’m not sure what we have in store for dinner.
Don’t worry my friends, I have something even better in store for you. Remember this past Sunday when I made this…
Well, many of you were very quickly intrigued on just how I “healthified” a recipe from the one and only, Paula Deen. Some of you even said you’ve tried her original Baked French Toast Casserole…I’m sure it’s flippin’ phenomenal.
However, I’ll betcha mine tastes just as good, but with a whole lot less guilt.
Keep in mind, that this is a Paula Deen recipe that I was dealing with here, folks. I think she has a two-sticks-of-butter minimum in each of her recipes, right?
So what is considered “healthified” here probably would not obtain the same honor in any regular situation. But trust me, I’m still calling it healthified.
Healthified Baked French Toast Casserole
(Adapted from this Paula Deen recipe)
- 1 loaf French bread, sliced
- 1-1/2 cups egg substitute
- 2 eggs
- 2-1/2 cups skim milk
- 1/2 cup fat-free sweetened condensed milk
- 1 tbsp sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- dash salt
- Praline Topping, recipe follows
Slice French bread into 20-24 slices (or buy pre-sliced like I did). Arrange slices in a 9×13-inch flat baking dish sprayed with non-stick cooking spray, in 2 rows, overlapping the slices.
In a large bowl, combine the egg substitute, eggs, milk, sweetened condensed milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for one hour, until puffed and lightly golden. ENJOY!
- 1 stick butter, softened
- 4 tbsp light butter (*I used I Can’t Believe It’s Not Butter, Light spread)
- 1 cup packed light brown sugar
- 3/4 cup chopped pecans
- 2 tbsp light corn syrup
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above and bake.
Okay, I know. There’s still quite a bit of butter in this recipe. There was really no way of getting around it. Darn you, Paula.
But just think of it this way…that amount of butter is in the entire recipe. This recipe is meant to have 6-8 servings. So really, it’s not that badddddd……
At least, that’s what I told myself when I went back for my second serving on Sunday.
Hey, no biggie. We’re all meant to be able to indulge every now and then. So just make it, eat it, and enjoy it. It’s good. Real good.
Paula Deen ain’t got nothin’ on me!
Question for the Evening:
Are there any recipes that you know you love, but try to avoid or only make occasionally because they’re indulgent?
***Just a Reminder: Don’t forget to get your entries in for my Belgian Chocolate Giveaway! You’ve got 4 chances, and until this Saturday, to enter!